ANNEX IV U.K. BUTTER

[F1 PART IA U.K. Methods of analysis of unsalted butter for public intervention

a The method to be applied shall be approved by the paying agency.
Parameter	Method
Fat a	ISO 17189 or ISO 3727 part 3
Water	ISO 3727 part 1
Non-fat solids	ISO 3727 part 2
Fat acidity	ISO 1740
Peroxide value	ISO 3976
Non-milk fat	ISO 17678
Sensory characteristics	ISO 22935 parts 2 and 3 and scoring table hereafter.

Scoring table U.K.

Appearance		Consistency		Odour and Flavour
Points	Remarks	Points	Remarks	Points	Remarks
5	Very good Ideal type Highest quality (equal dry)	5	Very good Ideal type Highest quality (equal spreadable)	5	Very good Ideal type Highest quality (absolutely pure finest odour)
4	Good (no evident defects)	4	Good (no evident defects)	4	Good (no evident defects)
1, 2 or 3	Any defect	1, 2 or 3	Any defect	1, 2 or 3	Any defect]

Textual Amendments

F1 Inserted by Commission Implementing Regulation (EU) 2018/150 of 30 January 2018 amending Implementing Regulation (EU) 2016/1240 as regards methods for the analysis and quality evaluation of milk and milk products eligible for public intervention and aid for private storage.